Leek and Potato Soup

Leek and Potato Soup

A perfect Winter warmer, you can't go wrong with a classic Leek and Potato soup, served with crusty bread. This recipe utilises the upper green parts of the leek to make a crispy and delicious garnish, which elevates this soup from basic to boujee.


3 - 4 large leeks 

750gms potatoes 

4 - 5 celery stems

3 - 4 cloves of garlic

4 cups of organic vegetable stock 

125ml organic coconut milk (can substitute dairy if preferred)

125ml organic coconut cream (can substitute dairy if preferred) 

1 tsp ground coriander 

1 tsp fennel seeds

1 tsp freshly ground black pepper

1 tsp freshly ground salt

Olive oil


Wash your vegetables well. Prepare your vegetables by slicing the leeks finely, separating the lower white and upper green parts. Slice the celery stems, dice the potatoes (skin on) into similar sized large cubes, and chop the garlic finely (or grate).

Pat the leek greens dry. Add enough olive oil to thinly coat the bottom of a large pot and place over a medium heat. Fry the leek greens in the pot until golden brown and crispy (around 5 minutes), then remove from the pot, place on a plate and sprinkle generously with freshly ground salt. Set these aside to be used for the garnish.

Return the pot to the heat and add some more olive oil. Increase the heat to medium-high, then add the leek whites, celery and salt. Cook, stirring occasionally, for around 20 minutes, or until the leeks have softened and reduced by about half.

Push the vegetables to the side of the pot and add a little more olive oil with the garlic, black pepper, fennel seeds and coriander. Stir for 1-2 minutes, or until the spices are fragrant, then combine with the rest of the vegetables.

Add the potatoes and the vegetable stock and bring to a boil, then reduce the heat to medium-low and cover with a lid. Cook for around 30-40 minutes, or until the potatoes are soft and falling apart.

Remove the pot from the heat. Combine the coconut milk and coconut cream, reserving some of this mix to use for garnish. Stir the remainder of the mix through the soup. (You can use dairy based milk and cream instead of coconut - I am however, a fan of the subtle coconut flavour that comes through when using the coconut variety.) 

Taste the soup and adjust the seasoning if necessary. For a chunkier soup, serve as is - or you could use a potato masher to partially mash the vegetables for a smoother consistency. My personal preference is use an immersion blender (stick mix), blending until the soup is creamy.

Serve your Leek and Potato soup topped with a swirl of the reserved milk and cream mix, fried leek greens and any other toppings you may wish to add - my suggestions would be grated parmesan cheese, crispy fried bacon pieces or fresh coriander.